10,000 ground recipes

Pork vindaloo is the Goan classic where cubes of pork braise in a fiery spice paste of cumin, mustard, fenugreek, cinnamon, and red chilies bound with white wine vinegar. A hot-and-sour curry that gets better the day after.

A low-sugar blueberry spread set with gelatin instead of pectin, brightened with ginger and lemon zest. No canning required. Keeps a month in the fridge or a year in the freezer.

Vietnamese-style marinade with nuoc mam (fish sauce), shallots, garlic, peanut oil, and sugar. A tangy, umami-rich five-minute marinade for grilled meats and seafood.

This tantalizing pesto sauce full of flavor is perfect for soups or with pasta to make a main dish.

Fresh pineapple nut bread folds juicy pineapple and crunchy macadamia nuts into a brown-sugar quick bread, with a cinnamon-sugar crust baked right on top. A tropical, tender loaf that tastes like a Hawaiian morning.

Classic French almond meringue that pipes into elegant shapes and bakes crisp. Light, nutty pastry component perfect for layered cakes, decorations, or cookies.

Spinach Salad in Fresh Orange Dressing with Pine Nuts recipe

Dense, buttery sweet potato pound cake with sour cream and warm spices, served with a vanilla bean-cinnamon custard sauce and praline ice cream. This is dinner party dessert that earns a standing ovation.

Moist and flavorful Red Lion Inn pumpkin bread with walnuts and raisins. Easy recipe for loaves or muffins, perfect for fall baking. Ready in under 90 minutes!

This award-winning treat is has won the hearts of many with its perfect combination of moist, tender cake and the sweet, tart flavor of apples.

German cheese kuchen with a cottage cheese and cinnamon custard filling in a buttery biscuit-style crust. A traditional Kaeskuchen that chills for 4 hours before serving.

It is really a great cake, a long time favorite of mine, every time it turns out perfect, so yummy.

Refreshingly tasty! All the ingredients in the recipe are complementary. If you can't handle the heat, reduce the amount of red chili to your own taste.

Vegetarian Cajun red beans and brown rice simmered low and slow with onions, bell pepper, tomato paste, Worcestershire, and hot sauce. Hearty, meat-free, and full of bayou flavor.

Oven-baked pork ribs in a peach barbecue sauce made with canned peach syrup, ketchup, Worcestershire, mustard, and cloves. Fruity, sticky, and fork-tender.

Asian-style BBQ pork tenderloin marinated overnight in soy sauce, sesame oil, garlic, and ginger, then smoked on a covered grill. Served sliced with a sesame-soy barbecue sauce.